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Roast Pork and Garlic Sauce is one of those weeknight dinners that’s quick, easy, and can use up leftover pork roast which is very budget friendly as well.
Not all Chinese restaurants are created equal. We had a favorite in our neighborhood for years. Then they up and moved, or left, I don’t really know what happened. All of the other Chinese places around here are no comparison to our favorite. When you get used to having a go to favorite and they’re just gone. You start craving that one thing you can’t have anymore.
So we started experimenting different recipes to see if we could come up with what was missing in our life. Our favorite Roast Pork and Garlic Sauce! This is it and it’s so good. If you’ve never had it, you’ll want to add it as a regular I know I do. It’s one of those weeknight dinners that’s quick, easy, and can use up leftover pork roast which is very budget friendly as well.
I love when those big picnic roasts go on sale, we’ll get an easy three or four meals out of a nice 10 lb roast. Here’s the recipe we used for the Pork Picnic Roast, but if you have a pork tenderloin or some boneless pork chops that would work good too.
Now I have to say that if my green onions look freakishly large it’s because they are. I planted these from a few whites of a normal green onion in the spring, and these things just kept growing and growing. I had to take a picture to show how huge this one green onion got. I didn’t measure it, but I’m pretty sure it’s getting close to three feet tall!
Roast Pork and Garlic Sauce is one of those weeknight dinners that’s quick, easy, and can use up leftover pork roast which is very budget friendly as well.
Ingredients
- 1 pound leftover pork roast (or pork tenderloin or boneless pork chops)
- 2 cups broccoli
- 1 bunch scallions, cut into 2-inch lengths, white and green parts separated
- 2 dried thai chilies
- 2 cups cooked white rice for serving
- 2 tablespoons peanut or vegetable oil
- 2 tablespoons garlic, peeled and chopped
- 3 tablespoons low sodium soy sauce
- 2 tablespoons Hoisin Sauce
- 2 tablespoons ketchup
- 1/4 cup low sodium soy sauce
- 1 1/2 tablespoons garlic, peeled and chopped
- 1 teaspoon rice wine vinegar
- 1 teaspoon sugar
- 1 teaspoon chili oil with sesame oil (check the Asian isle) if you can't find that a couple dashes of Sriracha and a sprinkle of sesame seeds should be close to the same flavors.
Instructions
- Coat meat with marinade and refrigerate 1 hour to overnight
- Put oil in a large skillet or wok, and turn heat to high; a minute later add garlic and chilies, and cook, stirring occasionally, until garlic begins to color.
- Add pork and cook, stirring once or twice, until it begins to brown, about 2 minutes. Add broccoli and white parts of scallions, and stir; cook a couple minutes, stirring occasionally.
- Stir in green parts of scallions; cook for 30 seconds, then add garlic sauce. Serve immediately, over white rice.
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Delia Vel
February 15, 2017Great recipe for left over pork roast. However, I had no choice but to eliminate the additional soy sauce. I knew it would be too much for my pallet so out it went. Great flavour and quite easy.
Michelle Roberts
August 21, 2017Making this tonite. Looks yummy!
Steve
August 23, 2018Do you heat the garlic sauce before you add it to the rest of the dish?
Mr. Yum
August 23, 2018You can if you would like. We add the sauce in at the very end, give it a few stirs…and it’s good to go.
As long as your sauce is at room temperature, it will heat up pretty quick.